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Hearty Italian White Bean Soup - olive oil

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olive oil potato carrots onion celery zucchini pepper navy beans vegetable tomato sauce parsley thyme
Viewed: 65 - Published at: 8 years ago

Ingredients

  • 1 tablespoon olive oil
  • 1 medium potato, peeled and cut into 1/2-inch cubes
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 medium zucchini, chopped
  • 1 teaspoon finely chopped seeded jalapeno pepper
  • 1 can (15-1/2 ounces) navy beans, rinsed and drained
  • 2 to 2-1/2 cups vegetable or chicken broth
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Method

  • In a Dutch oven, heat oil over medium-high heat. Add potato and carrots; cook and stir 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are crisp-tender.
  • Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender.
  • Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

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